6 January, 2016
Matar/Green Peas Pulao
Date – 29.12.2015
This simple and aromatic matar pulao can be made with frozen or fresh matar or green peas. But for good result I would recommend you to use fresh mater/green peas. This goes well with curd, onion-carrot raita or any veg or non-veg gravy.
Pre time – 10 mins
Cooking time – 15 mins
Course – main
Cuisine – indian
Serve – 2
1 cup – 210 ml
Basmati rice – 1cup
Matar – ½ cup
Onion – 1 medium (thinly sliced)
Ginger-garlic – ½ to 1 tsp (crushed or paste)
Green chilies – 2 (slit cut)
Oil/ghee/butter – 2 tbsp
salt – as per taste
Water – 1 ¾ or 1.75 cups
Whole garam masala
Cumin/jeera – ½ tsp
Mace/javitri – 1 or 2 single strands
Clove/lavang – 2
Bay leaf – 1
green cardamom/green elaichi – 2
Cinnamon/dalchini – 1 inch
Wash the basmati rice and soak it for 30 minutes.
Heat oil/ghee in pressure cooker, add cumin seeds and whole spices.
Saute them for few seconds or till spices release their aroma.
Now add onion and green chilies, stir and saute till onion turn light brown. (donot over cook the onion).
Add ginger-garlic (paste or crushed) saute for a minute.
Now add matar/green peas and drained rice, saute for a minute.
Add water and salt, stir.
Cover with the lid and pressure cook it for 2 whistle on high flame.
Serve hot with raita,curd or potato gravy.
You can make this pulao in pot too but for that you need to add some more water. For 1 cup of rice add
2 ½ cups of water.
Soak basmati rice for 20 – 30 mins
Whole garam masala for seasoning
Prepare ingredients for making pulao
In cooker heat ghee, add cumin, bay leaf, cinnamon, clove, green cardamom and javitri
Add sliced onion and slit green chilly, saute onion till light brown
Add ginger – garlic (crushed or paste), fry till raw smell goes
Add matar /green peas
Add water and salt, stir and pressure cook for 2 whistle
Pulao is ready